A new frozen dessert fad has hit New York’s Upper East Side, it’s all-natural, fat-free, dairy-free, gluten-free, vegan and absent of high fructose corn syrup.  And it’s really, really delicious.  Like, put away the ice cream delicious.  Last week, I discovered Simply Peeled, the frozen yogurt shop of the future, featuring their own invention: Fruizo. 

I just finished watching The Future of Food on my computer because that’s how I watch TV (get the link to watch it free on Hulu from our Facebook fan page) and, horrified of course at the harsh realizations of American food culture and its effect on its people and those in other countries, took some time to think about how much of that nonsense may or may not be in what I eat.  From 1990 to 2003, sales of organic food rose 1200% and has risen steadily since.  I’m neither hippie nor orthorexic, I buy organic when I can and don’t really sweat it when I can’t.  But that is an undeniably large increase in percentage.  You’d think we were protecting our health and well-being or something.  

My friend Laura and I were Gchatting during work hours the other day (!) and stumbled upon the subject of yogurt, plain to be specific.  Consumed in huge amounts by different cultures worldwide, we seem to be the only ones who haven’t caught on.  The French respect it to the point of selling it in – gasp – cute little highly reusable glass or terra-cotta jars!  I use it as a poached fish sauce, instead of mayo on practically anything (whole milk Greek-style makes a killer red grape chicken salad, see recipe below), and, being of Indian heritage, douse my entire plate should I be dining on dal or curry (which I also frequently make with yogurt) because it makes it all taste better.